tonight i am having bird egg soup bean with ham. dill/jalapeno corn bread, sliced tomato with cottage cheese and fresh dill with fresh green onions from the garden
the wife is having hot dawgs with sauer kraut

Another rainy day here in NE Ohio, so I made butternut squash soup (I had two bowls), Romain & spinach salad and baguettes still hot from the oven. Really hit the spot, and finished with apple strudel for dessert.

Another rainy day here in NE Ohio, so I made butternut squash soup (I had two bowls), Romain & spinach salad and baguettes still hot from the oven. Really hit the spot, and finished with apple strudel for dessert.

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Where's the apple strudel Joe? You always do this. You make me hungry.

Red fish is also known as a red drum. Black drum is also in the same family. Red fish has a real good flavor and firm meat. It can be cooked many different ways because of that. It can be blackened, grilled, fried or you can make a soup with it. We make what is called a red fish court bullion or coobeon like its called. years ago i posed the dish and how to make it. I will be remaking it here again since this is the season for them. I'll post it for you when i do. Black drum have black and white strips on them like a convict would wear. They are ok when they are small between 16 to 22". As they get larger we thow them back cause they get worms as they reach reproductive age. A long time ago a good 25 years ago we had a problem with red fish and worms. However today even the big bulls are usually clean. It is unlikely to find worms in red fish today.

Ok i know you now want to know about the worms. The worms are a parasite that the shrimp carry. It is passed to the fish thru the shrimp. There is one kind of marsh fish that does not get worms. It is the sheepshead. They have a natural defense aganist them. Worms are really no big deal. If you filet a fish and spot them you can cut them out or if the fish is clustered with them i simply throw it away. That is a good reason to allways filet your fish, so you can inspect the meat. You can't find worms if you gut and dehead them.

Thanks for the compliment, Shooter45. As a teenager I worked in an Italian deli making donuts at Oh-by God early every Saturday and Sunday mornings, but that was the extent of any sort of training in a bakery. It wasn't until five years ago that I baked my first loaf of bread, and that was out of necessity. My MIL died and my wife and her sisters decided to maintain the holiday gatherings of Christmas eve and Easter brunch, and to move the gatherings between their homes, The first time it was our turn to host Easter brunch, we planned the meal and I asked my wife to query her sisters as to who was bringing the homemade bread that their mother always made for Easter (old fashion white bread and cinnamon bread). Neither admitted to knowing how to make the bread, and my wife certainly never allowed dough get stuck to her fingers, so the ball was back in our court, and if we were going to have homemade bread for 18 people on Easter morning, it was up to me.. Long story short, the Internet was my teacher. Bread websites, food websites and the best resource, IMHO, was YouTube videos. I learned how to knead dough by hand by watching older ethnic ladies work dough like a masseuse on a fat broad (sorry to the fat broads). After that it was a lot of trial and error to learn what worked and what didn't. I have learned a lot about bread baking in five quick years, and I have put many of my recipes on my website at www.flyfishohio.us . I make about 150 loaves of bread each year, which uses about 1-1/2# of instant yeast (1# of yeast makes about 90-100 loaves of bread).
Try out some of my recipes, and when you taste that first loaf of homemade bread, you'll be hard pressed to ever buy a loaf of store-bought bread. The no-knead bread is the easiest to make, and the best in flavor. If you have a covered pot and an oven, you can make no-knead bread.

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